Smooth, creamy, and delicious rice milk is a fantastic alternative for those who are lactose intolerant, have dairy allergies, or follow a vegan diet.
It’s a creamy and tasty non-dairy milk that can be enjoyed on its own, in smoothies, or used as a substitute in recipes.
While most brands of rice milk are typically insanely expensive, making your own rice milk at home is super simple; plus, it allows you to customize the flavor to your liking!
So long as you have just a few simple pieces of kitchen equipment and the patience to blend up some rice, you can enjoy homemade rice milk whenever you want!
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How Can I Use My Homemade Rice Milk?
Rice milk is most commonly used as a dairy substitute, either for people with dairy intolerances or just because you prefer the taste!
Feel free to use your homemade rice milk however you want, but it goes great when added to coffee, used as the liquid base in a smoothie, or just drunk on its own with a little sprinkle of nutmeg!
What Kind Of Special Equipment Do I Need To Make Rice Milk?
You only need two pieces of specialty equipment to make rice milk:
- High-powered blender: While you could certainly try crushing the rice granules in a pestle mortar to turn it into a liquid, it would be a lot easier and faster to throw it all in a blender!
- Cheesecloth or nut milk bag: Other than that, something to strain the solids out from the rice milk like a cheesecloth or a specialty nut bag is a good idea as well. You could absolutely just drink this without straining it, but you would probably need a spoon!
Ingredients
1 cup rice
4-5 cups water (depending on how thick you want it)
1tsp salt
1 tsp honey (or other sweetener)
How To Make Homemade Rice Milk
Step 1 – Add the rice, water, and a pinch of salt into a saucepan and bring it up to a gentle simmer, cooking for 15-20 minutes, or until the rice is cooked through, but doesn’t disintegrate when bitten into.
Step 2 – Once cooked, leave the whole rice mixture in the saucepan with the heat off for 10 minutes, to allow the rice to absorb the water and cool down a bit.
Step 3 – Pour the rice mixture into a blender and blend at medium speed for about 1 minute, or until no solid lumps of rice remain.
If you want thick rice milk, simply serve it now, and store the remainder in the container in the fridge for up to a week!
However, for a thinner, more pourable rice milk:
Step 4 – Pour the rice milk mixture into a cheesecloth or nut milk bag, a little bit at a time, and then squeeze it tightly, turning it again and again to extract the liquid. Once it is all extracted, simply store it in the fridge and enjoy!
Troubleshooting Tips
• If you struggle to get your rice milk to go through the cheesecloth, try pressing it down with a rubber spatula, stirring and almost grinding it against the cloth to extract the liquid. You might find it goes through better if you place a metal sieve underneath the cloth, as it gives the rice mixture something hard to press against.
• If you find the taste of your rice milk is a bit too bland, you didn’t add enough salt! Rice milk is actually a pretty salty drink, so salt it liberally! To help balance that saltiness, you can easily add more honey to help even out the flavor.
• This mixture can last up to a week in the fridge, but if you find it starts to separate, just give it a really sturdy shake and it should re-emulsify.
Nutritional Facts
For the health-conscious out there, here are the nutritional details for 1 cup of rice milk.
Calories: 112
Total Fat: 2.3 grams
Saturated Fat: 0 grams
Trans Fat: 0 grams
Polyunsaturated Fat: 0. grams
Monounsaturated Fat: 0grams
Cholesterol: 0 milligrams
Sodium: 93.9 milligrams
Total Carbohydrates: 28 grams
Dietary Fiber: 0.8 grams
Sugars: 21 grams
Protein: 0.7 gram
Potassium: 64.8 milligrams
FAQs
When it comes to milk alternatives, many people are trying to get a healthier option; something that provides them with less fats or calories, with all of the same great taste.
Luckily, rice milk is a lot healthier than dairy milk when it comes to fats, but not necessarily when it comes to sugar. If you are trying to cut down on your sugar intake, you might want to look at other milk alternatives, such as oat or soy milk.
fter pushing your rice through the cheesecloth, you will likely be left with a small pile of damp rice hulls, congealed into a solid mass.
You can easily throw this away (or compost it!) but if you don’t want to waste it, why not fry it? Simply scoop it into a skillet that’s been preheated with plenty of cooking oil and fry it until it dries out and starts to go crisp. It will taste chewy, crispy, and tender, but just make sure you salt it liberally after removing it from the pan!
If you are trying to avoid sugar, salt, or even both, you could absolutely just leave them out when making your rice milk.
Just keep in mind that rice tastes a bit bland without even a little bit of salt, so you might consider still adding just a touch, even if you are trying to cut down on your salt intake.
Related Recipes
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How To Make Homemade Rice Milk
How to make a delicious, creamy, and smooth rice milk at home!
- Prep Time: 30
- Cook Time: 15
- Total Time: 45 minutes
Ingredients
1 cup rice
4–5 cups water (depending on how thick you want it)
1 tsp salt
1 tsp honey (or other sweetener)
Instructions
Step 1 – Add the rice, water, and a pinch of salt into a saucepan and bring it up to a gentle simmer, cooking for 15-20 minutes, or until the rice is cooked through, but doesn’t disintegrate when bitten into.
Step 2 – Once cooked, leave the whole rice mixture in the saucepan with the heat off for 10 minutes, to allow the rice to absorb the water and cool down a bit.
Step 3 – Pour the rice mixture into a blender and blend at medium speed for about 1 minute, or until no solid lumps of rice remain.
If you want thick rice milk, simply serve it now, and store the remainder in the container in the fridge for up to a week!
However, for a thinner, more pourable rice milk:
Step 4 – Pour the rice milk mixture into a cheesecloth or nut milk bag, a little bit at a time, and then squeeze it tightly, turning it again and again to extract the liquid. Once it is all extracted, simply store it in the fridge and enjoy!
Nutrition Facts
- Serving Size: 2
- Calories: 112
- Sugar: 21
- Sodium: 93.9
- Fat: 2.3
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 0
- Protein: 0.7
- Cholesterol: 0
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